Trinidad & Tobago · Caribbean
Sorrel with Ginger and Clove
Hibiscus calyces steeped with ginger and spice, sweetened lightly and served over ice.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 8
- Difficulty
- Easy
- Course
- Drink
Ingredients
8 servings
- Dried sorrel calyces100 g
- Cloves8
- Cane sugar200 g
- Water2 l
Preparation
- 1
Bring the water to a boil with ginger and cloves.
- 2
Pour over the sorrel, cover and steep at least 6 hours.
- 3
Strain, sweeten to taste and chill thoroughly.
Nutrition
Nutrition per serving · Calculated
- calories
- 96 kcal
- protein
- 0.3 g
- carbs
- 24 g
- fat
- 0 g
- fiber
- 0.4 g
- sugars
- 22 g
- sodium
- 8 mg
The ingredient behind this recipe
Sorrel
Caribbean PantryChristmas in a glass across the English-speaking Caribbean.
- Origin
- West Africa
- Flavour
- Tart, cranberry-like, deeply floral
- Calories / 100g
- 49 kcal
- Seasonality
- November to January
The story behind this ingredient
Sorrel calyces are steeped with ginger, clove and rum for the holidays — a West African plant transformed into a Caribbean seasonal ritual.
Caribbean Chefs Academy
Want to go further?
You discovered the ingredient. Now learn how to master it.
Caribbean Chefs Academy
Sorrel & Ginger: the holiday table
Steeping, spicing and bottling sorrel, plus a ginger beer ferment to take home.
- Sat, 28 Nov 2026, 17:00 · 120 min
- Online · Online · $30
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